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- 1 cup graham cracker crumbs - 2 tablespoons sugar - 4 tablespoons unsalted butter, melted - 8 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup heavy cream - 2 tablespoons brown sugar (for topping)

Mini Crème Brûlée Cheesecakes Recipe

Impress your guests with the delightful Mini Crème Brûlée Cheesecakes! This simple and sweet recipe combines creamy cheesecake with a crunchy caramel topping, making it the perfect dessert for any occasion. With easy-to-find ingredients and straightforward steps, you'll create a treat everyone will love. Click through to explore this delicious recipe and learn tips for perfecting your cheesecakes today!
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Ingredients
  

1 cup graham cracker crumbs

2 tablespoons sugar

4 tablespoons unsalted butter, melted

8 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup heavy cream

2 tablespoons brown sugar (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

      Form Crust: Line a muffin tin with paper liners. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly to create a base. Bake for 5 minutes, then remove and let cool.

        Make Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and mix until creamy.

          Add Eggs and Cream: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and heavy cream, mixing until smooth and fluffy.

            Fill Muffin Tins: Divide the cheesecake filling evenly among the prepared crusts in the muffin tin. Fill to just below the top of the crust.

              Bake: Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until the edges are set but the center still has a slight wobble. Turn off the oven and let them cool inside for an additional 10 minutes.

                Chill: Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate the cheesecakes for at least 4 hours, preferably overnight.

                  Caramelize Topping: Before serving, sprinkle a thin layer of brown sugar over each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it is bubbly and golden. Let it cool for a minute to form a hard shell.

                    Prep Time, Total Time, Servings: 20 minutes | 4 hours (including chilling) | 12 mini cheesecakes

                      - Presentation Tips: Serve the mini cheesecakes on a decorative plate, garnished with fresh berries or mint leaves for added color and freshness. Enjoy the delightful contrast of the crunchy caramel topping with the creamy cheesecake underneath!